In a small sauté pan over medium heat, cook the sausage until cooked through, using a wooden spoon or spatula to break it into crumbles as it cooks. Drain off any fat.

In a medium bowl, mix the zucchini, mozzarella, marinara, basil and the cooked sausage. Place the flattened bread on a work surface. Spoon the zucchini mixture evenly in the middle of each piece of bread. Fold one corner of each slice to the opposite corner and seal the edges by pressing with a fork. Trim off the excess crust.

Place the pockets on a baking sheet. Lightly spray both sides of each pocket with olive oil cooking spray. Place on a rack 4 to 5 inches under the broiler and broil until browned and crisp, 2 to 3 minutes. Flip each pocket and then brown the other side under the broiler, 1 to 2 minutes more.